Oh mercy me. These enchiladas are going to rock your world! Lately, I’ve been trying to eat vegetarian a few times a week, which is working well. That being said, I live with a bunch of carnivores, so at dinnertime, I typically eat the meat instead of asking them to eat meat-free. However, I made these vegetarian enchiladas the other night and they were a hit! Big flavor and a hearty filling took the place of the usual meat my people love so much. And bonus…they’re easy. Happy June 1st friends!
This recipe serves four. I used Amy’s Organic Vegetarian Refried Beans but if you don’t mind you can certainly substitute with a can of refried beans that are not vegetarian. Either way, they’ll be delicious!
1 large zucchini, cut into pieces
1 onion, chopped
3 cloves of garlic, chopped
2 tablespoons of chili powder
1 (4 oz) can of chopped green chiles
8 tortillas (I used corn but you could use flour)
1 (15 oz) can of vegetarian refried beans
1 (14 oz) can of enchilada sauce, I used mild
about 1½ cups of shredded Cheddar
chopped cilantro to garnish
Extra Virgin Olive Oil (EVOO)
salt and pepper
Preheat your oven to 350 degrees. Lightly spray an 8×8 baking dish with Pam. Set aside.
In a large skillet over medium-high heat, saute your chopped zucchini and onion in a drizzle of EVOO until tender (about 5 to 8 minutes). Add in your chopped garlic, chili powder, chopped green chiles and a pinch of salt and pepper.
Meanwhile, spread your vegetarian refried beans across the center of each of your 8 tortillas. Now, slowly add your zucchini mixture down across the center of each tortilla (that already has beans across it). Roll the enchiladas up and place them seam side down in your baking dish.
Once all of your enchiladas are rolled and in you baking dish, pour your enchilada sauce down over the tops of them. Next, sprinkle your cheese down over all of the enchiladas.
Pop your enchiladas in the oven and bake until bubbly (about 18 to 20 minutes). Remove from oven and serve immediately with a garnish or cilantro.
Big flavor without the meat! Such a yummy weeknight supper! Enjoy!